Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
photo by recipe author

 

Servings: 4 (2 soft tacos per person)
Preparation Time: 25-30 minutes

  • 6 chicken tenderloins
  • 1 tablespoon coconut oil
  • 1/4 cup onion, diced
  • 3 garlic cloves, minced
  • 1 whole jalapeno pepper, grated
  • 1 cup chicken broth*
  • 1 large lime, zested and juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/3 cup heavy cream
  • salt and pepper, to taste

Season the chicken tenderloins with salt and pepper on both sides.

On medium heat, melt coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side then remove from the skillet. Set aside.

Add onions, garlic, and grated jalapeno to the skillet. Saute for 2-3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice in this process.

Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1-2 minutes. Remove from heat and shred the chicken.

Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Medjool Dates + Peanuts and Cabbage Salad with Citrus Dressing

Medjool Dates Peanuts and Cabbage Salad with Citrus Dressing
Medjool Dates + Peanuts and Cabbage Salad with Citrus Dressing
photo by recipe author

 

Servings: Approx. 8 (serving sizes may vary)
Preparation Time: 20-25 minutes

  • 1 head purple cabbage, finely sliced
  • 1 cup fresh lemon juice
  • 1/2 head cilantro (about 3/4 cup), chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar with mother
  • 1/2 cup peanuts, chopped
  • 16 Medjool dates, chopped
  • 1/2 cup coconut oil, melted
  • 1 tablespoon honey, melted
  • salt to taste

In a large mixing bowl combine all ingredients, except coconut oil and honey, stir well.

In a small saucepan melt the coconut oil and honey. Pour over the salad and mix well.

Enjoy this as a light lunch or serve as a side with a larger meal. This tangy salad pairs well as a side to go with grilled meats.

Recipe and photo by Orissa. Submit your creative coconut recipes and photos here for a chance to win $50!

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No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes

No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Lightly toast coconut flakes and allow to cool. Lightly toast almond slices and allow to cool.

Mix and gently heat coconut oil, maple syrup, honey, sugar and cocoa powder, over low heat until well combined. Be careful not to scorch the cocoa powder. Turn heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.

Spoon little mounds of the mixture onto a sheet pan, lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.

Maxine from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Creamy Turmeric Lemonade

Creamy Turmeric Lemonade
Creamy Turmeric Lemonade
photo by recipe author

 

Servings: Two 8 ounce glasses
Preparation Time: 5-10 minutes

Combine all ingredients in a high-speed blender and blend until smooth, adding more ice if needed until a creamy slush consistency is reached.

Serve with a fresh lemon slice.

Recipe by Lynelle. Image by Orissa. Submit your creative coconut recipes and photos here for a chance to win $50!

Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

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Split Pea Vegetable and Chicken Sausage Soup

Split Pea Vegetable and Chicken Sausage Soup
Split Pea Vegetable and Chicken Sausage Soup
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 10 cups homemade chicken broth*
  • 2 cups peeled and diced russet potatoes
  • 2 cups green split peas, rinsed
  • 2 teaspoons dried marjoram
  • 2 teaspoons Himalayan salt
  • ¾ teaspoons black pepper
  • 1 bay leaf
  • ½ cup grated Parmesan cheese
  • 1 ½ cups skinless, fully cooked chicken sausage, diced

Source ingredients that you know are pesticide free.

Recipe for homemade chicken broth here.

Heat coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7-8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.

Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring soup to a boil, then reduce heat to low-medium, cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to pot).

Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper if needed before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos for a chance to win $50!

Lemon Rosemary and Yogurt Cake

Lemon Rosemary and Yogurt Cake
Lemon Rosemary and Yogurt Cake
photo by recipe author

 

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

  • 3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
  • 1/2 cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • zest from one lemon
  • 2 teaspoons organic vanilla extract
  • 1/2 cup cultured plain yogurt
  • 3 farm fresh organic eggs from your local farmer or organic eggs from the market
  • 1 1/2 cups non-GMO all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  • fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

Raw Sunflower + Chia Seed Bites

Raw Sunflower Chia Seed Bites
Raw Sunflower + Chia Seed Bites
photo by recipe author

 

Servings: varies
Preparation Time: 5 minutes

  • ½ cup raw organic sunflower seeds, finely chopped
  • 1 tablespoon organic chia seeds
  • 2 tablespoons virgin coconut oil
  • 1 circle organic cacao butter (or 1/2 teaspoon)
  • 2 teaspoons organic raw honey

Melt coconut oil and cacao butter together. Mix in sunflower seeds and chia seeds. Add raw honey.

Prepare a piece of parchment paper on a cookie sheet. Place mixture onto the parchment paper and spread evenly. Place in freezer until firm.

Remove from freezer. Break into bite-sized pieces.

Note: You can substitute desiccated coconut for the sunflower seeds, or flaxseed for chia seeds.

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